Pizza Dough
By Martha Stewart’s Vegetables
Images
Ingredients
- ¼ teaspoon sugar
- 1 envelope (¼ ounce) active dry yeast
- 1 cup warm water (about 110°F)
- 2¾ cups unbleached all-purpose flour, plus more for dusting
- 1 teaspoon coarse salt
- 2 tablespoons extra-virgin olive oil, plus more for bowl
- Fine cornmeal, for dusting
Procedure
In a small bowl, sprinkle sugar and yeast over the warm water; stir with a fork until yeast and sugar dissolve. Let stand until foamy, about 5 minutes.
In a food processor, pulse together flour and salt. Add yeast mixture and oil; pulse until mixture comes together but is still slightly tacky. (Dough should pull away cleanly from your fingers after it’s squeezed.) Turn out dough onto a lightly floured work surface; knead four or five times, to form a smooth ball. Place in a lightly oiled bowl, smooth side up. Cover with plastic wrap; let rise in a warm place until doubled, about 40 minutes. Punch down dough. Fold dough back onto itself four or five times, then turn smooth side up. Replace plastic; let dough rise again in a warm place until doubled in bulk, 30 to 40 minutes.
Punch dough down again; turn out onto a lightly floured work surface. Using a bench scraper or knife, divide dough into two pieces. Knead each piece four or five times, then form a smooth ball. Return one ball to oiled bowl; cover with plastic wrap. Pat remaining ball into a flattened disk; cover with plastic wrap, and let rest 5 minutes. Sprinkle a large wooden peel with cornmeal.
Reprinted from Martha Stewart’s Vegetables. Copyright © 2016 by Martha Stewart’s Editors. Published by Knopf, an imprint of Penguin Random House LLC.
In a food processor, pulse together flour and salt. Add yeast mixture and oil; pulse until mixture comes together but is still slightly tacky. (Dough should pull away cleanly from your fingers after it’s squeezed.) Turn out dough onto a lightly floured work surface; knead four or five times, to form a smooth ball. Place in a lightly oiled bowl, smooth side up. Cover with plastic wrap; let rise in a warm place until doubled, about 40 minutes. Punch down dough. Fold dough back onto itself four or five times, then turn smooth side up. Replace plastic; let dough rise again in a warm place until doubled in bulk, 30 to 40 minutes.
Punch dough down again; turn out onto a lightly floured work surface. Using a bench scraper or knife, divide dough into two pieces. Knead each piece four or five times, then form a smooth ball. Return one ball to oiled bowl; cover with plastic wrap. Pat remaining ball into a flattened disk; cover with plastic wrap, and let rest 5 minutes. Sprinkle a large wooden peel with cornmeal.
Reprinted from Martha Stewart’s Vegetables. Copyright © 2016 by Martha Stewart’s Editors. Published by Knopf, an imprint of Penguin Random House LLC.
Pizza Dough
By Martha Stewart’s Vegetables
Ingredients
- ¼ teaspoon sugar
- 1 envelope (¼ ounce) active dry yeast
- 1 cup warm water (about 110°F)
- 2¾ cups unbleached all-purpose flour, plus more for dusting
- 1 teaspoon coarse salt
- 2 tablespoons extra-virgin olive oil, plus more for bowl
- Fine cornmeal, for dusting
Procedure
In a small bowl, sprinkle sugar and yeast over the warm water; stir with a fork until yeast and sugar dissolve. Let stand until foamy, about 5 minutes.
In a food processor, pulse together flour and salt. Add yeast mixture and oil; pulse until mixture comes together but is still slightly tacky. (Dough should pull away cleanly from your fingers after it’s squeezed.) Turn out dough onto a lightly floured work surface; knead four or five times, to form a smooth ball. Place in a lightly oiled bowl, smooth side up. Cover with plastic wrap; let rise in a warm place until doubled, about 40 minutes. Punch down dough. Fold dough back onto itself four or five times, then turn smooth side up. Replace plastic; let dough rise again in a warm place until doubled in bulk, 30 to 40 minutes.
Punch dough down again; turn out onto a lightly floured work surface. Using a bench scraper or knife, divide dough into two pieces. Knead each piece four or five times, then form a smooth ball. Return one ball to oiled bowl; cover with plastic wrap. Pat remaining ball into a flattened disk; cover with plastic wrap, and let rest 5 minutes. Sprinkle a large wooden peel with cornmeal.
Reprinted from Martha Stewart’s Vegetables. Copyright © 2016 by Martha Stewart’s Editors. Published by Knopf, an imprint of Penguin Random House LLC.
In a food processor, pulse together flour and salt. Add yeast mixture and oil; pulse until mixture comes together but is still slightly tacky. (Dough should pull away cleanly from your fingers after it’s squeezed.) Turn out dough onto a lightly floured work surface; knead four or five times, to form a smooth ball. Place in a lightly oiled bowl, smooth side up. Cover with plastic wrap; let rise in a warm place until doubled, about 40 minutes. Punch down dough. Fold dough back onto itself four or five times, then turn smooth side up. Replace plastic; let dough rise again in a warm place until doubled in bulk, 30 to 40 minutes.
Punch dough down again; turn out onto a lightly floured work surface. Using a bench scraper or knife, divide dough into two pieces. Knead each piece four or five times, then form a smooth ball. Return one ball to oiled bowl; cover with plastic wrap. Pat remaining ball into a flattened disk; cover with plastic wrap, and let rest 5 minutes. Sprinkle a large wooden peel with cornmeal.
Reprinted from Martha Stewart’s Vegetables. Copyright © 2016 by Martha Stewart’s Editors. Published by Knopf, an imprint of Penguin Random House LLC.